Direct the overall operation of the food service function; prepare, produce, and control food for all outlets and banquet facilities. Enhance the food product, use market research to develop new products, and control profit and loss.
Requirements
- High school or equivalent education
- Minimum of two years of culinary schooling
- 2 yr culinary degree or Interprovincial Red Seal Certification or Higher
- Two to three years prior experience as Kitchen Manager with knowledge of high volume international and domestic cuisines in a kitchen that generates $3M-$5M in annual revenue, profit and loss responsibility
- Certification as Executive Chef or Certified Master Chef by a government accredited culinary agency
- First Aid w/CPR & AED certification or higher
- Able to obtain a recent up to date Food Safe Certificate and HACCP Certified
Benefits
- Generous Paid Time Off
- 401k Matching
- Retirement Plan
- Visa Sponsorship
- Four Day Work Week
- Generous Parental Leave
- Tuition Reimbursement
- Relocation Assistance